Ingredients for 4 people:
- 3 eggplants
- 120 grams of sweet bacon slices
- 4 slices of bread
- 4 tablespoons of extra virgin olive oil
- black pepper
Divide the eggplant lengthwise, leaving her with a knife, carve the meat in the skin, drizzled with extra virgin olive oil, a pinch of salt and bake at 200 degrees for about 20 minutes.
Remove from the oven and carved the flesh with a spoon of cooked eggplant, chop with a crescent and place it in a colander to drain, place the eggplant pulp in a bowl, season with olive oil, some basil leaves and finely chopped sprinkle with salt and black pepper.
Cut the bread into 4 thin slices and toast under the grill for a few minutes, in another pan roasted bacon too; Lay the slices on 4 individual plates, place each of the pate of eggplant, then overlap the slices of bacon crisp and decorated as desired with a sprig of basil.